Peppermint Meringues
Light, airy, and bursting with festive peppermint flavor, these delicate meringues are a perfect holiday treat.
- Prep Time: 15
- Cook Time: 90
- Total Time: 225
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup sugar
- 2 peppermint candy canes crushed
Instructions
- Place egg whites in a clean, dry mixing bowl.
- Beat egg whites with an electric mixer until they become foamy.
- Sprinkle the salt into the foamy egg whites.
- Sprinkle the cream of tartar into the foamy egg whites.
- Continue to beat the mixture until soft peaks form.
- Gradually add the sugar, about a tablespoon at a time, while continuing to beat.
- Beat until stiff, glossy peaks form, which should take about 7-8 minutes.
- Line baking sheets with foil.
- Drop the meringue mixture by teaspoonfuls onto the prepared foil-lined baking sheets.
- Sprinkle the crushed candy canes over each meringue.
- Bake the meringues in a preheated oven at 225°F (107°C) for 90 minutes.
- Turn off the oven heat after 90 minutes.
- Leave the meringues in the oven with the door slightly ajar for at least one hour, or until they are completely cool.
- Remove the cooled meringues from the oven.
- Store the finished meringues in an airtight container.
Notes
Ensure your mixing bowl and beaters are completely grease-free for best results.
Use room temperature egg whites for maximum volume and stability.
Add sugar gradually to ensure it dissolves fully into the meringue.
Do not open the oven door during baking or cooling to prevent cracking.
Find it online: https://sweetcraftrecipes.com/peppermint-meringues/